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3 Recipes for Your Ground Venison





Grandma's Camp Chili


Yep, this one's straight from my grandma's cookbook. It was always delicious when I was growing up, and it's just as tasty now, not to mention easy to make. Maybe it's just me, but venison just seems like it was destined to end up in chili.


Ingredients –

2 Pounds Venison Ground Meat

1 Large Onion (Chopped)

1 Large Green Pepper (Chopped)

2 Stalks of Celery (Chopped)

1 Large (2lb) Can of Kidney Beans

1 Large Can Crushed Tomatoes

1oz Chili Powder

1 Tablespoon Garlic Powder

Salt and Pepper


Instructions –

Brown 2 pounds of venison ground meat in a skillet or large pot. Salt and pepper meat as needed and add garlic powder to taste. Add crushed tomatoes, kidney beans, celery, onion, and green pepper. Add Chili powder until desired “hotness” is reached. Cook 1 ½ to 2 hours until vegetables and kidney beans are tender. Serve hot, approximately 6 servings.


Secret tip: My wife's grandma puts a can of baked beans in her chili. The baked beans give it just a hint of sweetness that is so good!



Skillet Macaroni and Venison


Ingredients:

1 Cup Elbow Macaroni

1 Pound Ground Venison

1 Cup Diced Onions

1 Clove of Chopped Garlic

2 Tablespoons Vegetable Oil

2 8-Ounce Cans of Tomato Sauce

1 8-Ounce Can Mushroom Stems and Pieces, Drained

2 Tablespoons Worcestershire Sauce

½ Teaspoon Italian Seasoning


Cooking Instructions:

Cook the macaroni in boiling water until soft. Drain and set aside.

Sauté the meat, onion and garlic in vegetable oil until the meat loses its pink color and the onions are tender. Add tomato sauce, mushrooms, Worcestershire sauce, and Italian seasoning.

Bring mixture to a boil, then turn heat down and continue to simmer for about five minutes. Mix in the cooked macaroni and simmer for five more minutes. Serves 6-8 people.



Barbecued Hamburger/Sloppy Joes


1 Pound Venison Ground Meat

1 Onion, Diced

½ Cup Ketchup

2 Tablespoons Chili Sauce

1 Teaspoon Vinegar

1 Teaspoon Prepared Mustard

1 Teaspoon Sugar


Instructions:

Brown meat and onions in a large skillet. Add all other ingredients, mixing well, and simmer 20 to 30 minutes, uncovered. Spoon onto hamburger buns.



Looking for something even simpler to make with your ground venison? These McCormick seasoning mixes, found at any grocery store, are all very good and easy to make. I'm no chef, but these packets make me look like one heck of cook, and they offer enough variety that you can whip up something different every night of the week with little effort. All instructions are on the back of each packet and usually only require one or two other ingredients.


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Now available from the First Fork Bookstore, Ralph Scherder's new book, Hunting Mountain Whitetails. A must-read for anyone who hunts Big Woods Bucks. To read more about it, CLICK HERE.


Ralph Scherder is an award-winning writer and photographer whose work frequently appears in Bowhunting.com, Fur-Fish-Game, PA Outdoor News, and many others.

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